Yellow Roasted Chicken Seasoning

·         Materials:

1 chicken
2 bay leaves, cut into 2
2 rods of lemongrass, take the white part, sliced roughly
400 ml young coconut water
Chili shirmp paste and fresh vegetables

·         Mashed Spices:

8 shallots
3 cloves garlic
5 candlenuts
2 tsp coriander, roasted
1 tsp round pepper, roasted
1 tsp cumin, roasted
2 cm kencur
2 cm Ginger
4 cm turmeric
5 cm Galangal
1 tbsp brown sugar
1 tbsp tamarind water
1 1/2 tsp salt

·         How to make:

1.    Discard your head and chicken legs. Fold the wings of the chest, press its back to the flattened. Coat it whole chicken surface with delicate herbs.
2.    Put lemongrass and bay leaves in the base of a slow cooker bowl. Put chicken and spices on it. Pour with young coconut water.
3.    Turn the button on the set low (cook for 5-6 hours) or high (cook for 3-4 hours).
4.    At 45 minutes before the cooking time is finished, open the slow cooker lid. Chicken feedback, continue cooking while the seasoning spreads occasionally (the lid is opened so the marinade quickly dry and pervasive).
5.    Turn off the slow cooker. Remove chicken and cut into pieces. Serve with chili shirmp paste and fresh vegetables.

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